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Spring Vegetable Stuffing Casserole

1/3 cup KRAFT Tuscan House Italian Dressing
1 onion, chopped King Sooper's 1 lb For $0.99 thru 02/09
1 small eggplant, cut into 1/2-inch pieces Safeway 1 ea For $1.28 thru 02/09
2 small zucchini, cut in half lengthwise, thinly sliced
1 pkg. (8 oz.) sliced mushrooms
1 can (14-1/2 oz.) Italian-seasoned diced tomatoes, drained King Sooper's 1 lb For $0.99 thru 02/09
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken in the Canister
1/2 cup hot water
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/3 cup KRAFT Grated Parmesan Cheese


Heat oven to 350F. Heat dressing in large skillet on medium-high heat; add next 4 ingredients. Cook and stir 5 min. or until vegetables are crisp-tender. Stir in tomatoes; bring to boil. Reduce heat to medium-low; simmer 10 min. or until vegetables are tender, stirring occasionally. Toss stuffing mix and hot water in medium bowl. Gently stir in 2 cups vegetable mixture and mozzarella. Lightly press stuffing mixture onto bottom of greased 13x9-inch baking dish; top with remaining vegetable mixture. Sprinkle with Parmesan. Bake 15 min. or until Parmesan begins to brown.

Source: www.kraftrecipes.com